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Diego Robelo
Centroamericano Anaerobic Natural

Our Signature Anaerobic Natural Coffee

The Centroamericano anaerobic natural makes a return. In 2025 this was by far our most popular coffee so we had bring it back. The masterful processing by Diego Robelo at Aquiares assured the same profile again this year. 

Why choose the Centroamericano Anaerobic Natural?

• 
  A Unique Selection: Picked for its intense, yet clean profile, this coffee was selected to be the Anaerobic Natural coffee we present year-round.
• 
  Masterful Anaerobic Processing: Through a dedicated wetmill this coffee is carefully processed according to the highest sanitary standards. First it is fermented in barrels without oxygen for 46 hours before being dried on raised beds in a climate-controlled green house.
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  Sustainable Innovation: Aquiares is always at the forefront of innovation on all fields, agriculturally, socially and of course in quality.

From Farm to Coffee Cup

The Centroamericano is specialty coffees' new work horse cultivar. Introduced at Aquiares in 2013, it quickly became evident that this cultivar had tremendous potential for the farm. Fast-forward twelve years and slowly but surely the full farm is being replanted with mainly Centroamericano cultivars. The combination of yield, quality and resilience to climate make it Diego's favorite cultivar. This does come at a cost, with a higher demand for inputs and expensive seeds requiring somatic embryogenesis before planting.

The anaerobic process takes place in Aquiares' dedicated microlot wetmill. Freshly harvested cherries are floated and rinsed with fresh spring water to remove impurities. Then, the cherries are passed to the fermentation tanks and joined by a mucilage culture from previous batches. Fermentation takes 46 hours to reach the required Ph values. Consequently, the coffee is first dried on a ceramic floor to halt the fermentation and finally finishes drying on raised beds - all within the climate controlled green house.

Inside Aquiares Estate:

Discover the story of Diego Robelo and how his family transformed one of the oldest estates in Costa Rica.

Read the Story ➔

Coffee Roasting Details

Our lightest roast to date - this coffee is roasted fast and light to highlight fruity tones.

• ➔ Roast Profile: Light Roast • 196.3°C in 9:19 minutes • 19s Development Time

Ethical & Sustainable Practices

At Aquiares, sustainability goes beyond farming:

• ➔ The farm is Rain Forest Alliance and Carbon Neutral certified.
• ➔ Education, health care and child care is offered to all farm-workers.
• ➔ Coffee is shade-grown and forms a natural habitat for wild life.